This question is about writing a short brief introduction about how to develop the research proposal into practice. This introduction is only about 200-400 words. I will upload the research propsal once you working on my question. For this assignment, you needed to show me how you intend to graph your results. The sources are good and well-researched. Make sure you have access to pH testing strips. What aspect of area will you measure? What I mean is, will you measure based on proximity to a possible waste source? Or just random locations?
Experiment about Evaluating the impact of solid waste on underground water quality
The Issue of Privacy Report
Privacy is the concern of many Americans. In his article “Privacy Is Overrated”, David Plotz presents his vision of the issue of privacy in the American society. The author starts with listing the aspects about his private life which cannot be hidden and can be checked by any company or person. However, Plotz belongs to the minority of people who perceive this fact as normal and do not suffer from the ‘privacy paranoia’ (Plotz). The author is not preoccupied with the aspect of privacy in contrast to many other people who care about the intrusion into privacy. Plotz focuses on several ways in relation to which authorities and companies can realize intrusion into privacy. The author pays attention to the Defense Department’s Office of Total Information Awareness which intends to record the confidential data to prevent terroristic acts. People are against the procedure. However, Plotz states that this concern is based on hypocrisy paranoia when people protect their personal data, but they also want to know personal information about the others. Thus, the author lists several flaws of privacy focusing on benefits of lack of privacy. Companies really do not care about people’s personal life but they are ignorant. Moreover, crimes can be fought. Plotz concludes that lack of privacy leads to openness, but not to intrusion into privacy (Plotz). It is possible to agree with the position of the author on the issue of privacy because the lack of confidentiality and privacy is the characteristic feature of the modern world and it is rather difficult to oppose to the well-developed system of recording the personal data at the governmental level with references to privacy protection movements. The next reason to support the idea presented by Plotz is the fact that a lot of recorded and stored data are used by many companies to make the everyday routine activities of the Americans easier and make the life more convenient. Furthermore, one more point is the fact that the lack of privacy in the form of using street cameras, computer search programs, and available credit histories is significant for the effective work of police or other law enforcement agencies. People’s complaints about the lack of privacy became typical today. However, many persons begin to understand the advantages of the situation. That is why, it is rather irrational to oppose the tendency which became the modern reality, especially when the lack of privacy provides a lot of benefits for the development of the American society. Moreover, referring to Plotz’s idea that many people want to check the personal data and story of their baby-sitters, it is possible to state that the Americans accepted the possibility to check the data related to the other people, and they are ready to use the advantages of this opportunity, but people are rather hypocritical in relation to their own private information. Plotz also develops the idea of openness as the concept opposite to privacy (Plotz). From this perspective, openness cannot be threatening for people, but it can contribute to uniting the society. Get your 100% original paper on any topic done in as little as 3 hours Learn More Every day millions of Americans buy different goods and products using markets and online resources. It is rather easier when companies propose their customers goods according to their personal preferences and can save their time and money proposing appropriate variants. These services are possible if a lot of private information is gathered and analyzed in order to respond to the customers’ expectations. The lack of privacy is the necessary stage in the development of modern consumerist society. From this point, people’s everyday routine activities become less time-consuming and more effective. In reality, companies are oriented to using the stored data for their business purposes (Goshgarian). Thus, companies do not develop strategies to intrude into the lives of clients to do harm. Moreover, such companies can prevent doing any harm to the persons’ finances when the unusual financial activities are observed. The next advantage of availability of information which was discussed as confidential earlier is its role for police and other law enforcement agencies. To find a criminal, policemen investigate the volumes of personal information and identify personalities of criminals. Moreover, the systems which are used to gather and store personal information can also work to contribute to the legal procedures. Thus, the new approach when personal data should be available to law enforcement agencies can be discussed as advantageous to fight terrorism and crime. In spite of the fact a lot of people state that the usage of the recorded private data can be discussed as intrusion into privacy and the violation of definite laws on confidentiality, these people are ready to agree with the actions of authorities when the access to private information is necessary for them to assist in overcoming definite problems. Looking at the issue from the other perspective, it is possible to agree that authorities and law enforcement agencies gather the private data not to limit and control people, but to regulate the order and protect the society. Works Cited Goshgarian, Gary. What Matters in America. New York: Longman, 2010. Print. Plotz, David. “Privacy Is Overrated”. GQ: Gentlemen’s Quarterly 71.9 (2001): 224-225. Print. We will write a custom Report on The Issue of Privacy specifically for you! Get your first paper with 15% OFF Learn More
USD Mark to Market Option Contracts Pricing of OCT Souza Contract Worksheet
essay writer free USD Mark to Market Option Contracts Pricing of OCT Souza Contract Worksheet.
hello, I have attached a couple of files that provides instructions:- The main assignment instructions are in the attachment labeled “Option contracts – mark to market instructions”- in order to complete the following I have attached the two contracts you would need: A) my contract which is under the file called (otc last) and a fellow students contract which is (Souza)- I have also attached an example of the previous mark to market that was submitted previously for you to have a better understanding of what the professor is looking for (mark to market)
USD Mark to Market Option Contracts Pricing of OCT Souza Contract Worksheet
Anthropology homework help
Anthropology homework help. This is a paper that requires the student to assess the socio-cultural factors of race gender and age. The paper also provides additional information to use in writing this assignment paper as per guidelines.,Assess the socio-cultural factors of race gender and age,Focus of the assignment,This essay is intended to assess your ability to critically apply what you know about the relevant socio-cultural factors of race, gender, age and class. Also, the ways they intersect with each other, to a particular case study.,You can tackle this question in a variety of ways – there is no one correct approach. For example, some students may choose to deal with the four socio-cultural factors one after the other. Then discuss the ways how these factors intersect with each other (intersectionality) in a separate section. A different approach would be to weave in intersectionality issues where appropriate throughout the essay when discussing the different socio-cultural factors. Both of these approaches could be equally successful. You should consider how you plan to accommodate the different aspects of the assignment task when choosing the structure of your assignment.,Assess the socio-cultural factors of race gender and age,Regardless of the structure chosen, it is important that you attempt to cover both the socio-cultural factors of race, gender, age and class. Also, the ways they intersect with each other in the presented case study.,Command words,The main command word used in the essay title is ‘critically discuss’. This means that you should not just describe the socio-cultural factors and their intersection. But your essay should also contain critical evaluation of the research and theories introduced. You can achieve that by showing an awareness of the ,strengths and weaknesses of the research, that you introduce in your essay. Or by questioning assumptions presented in the material.,Tips for writing,You are asked for this assignment to identify and select those theories. Also, research from Block 2 that are relevant to his case. It is important to note that the writing should be focused on the case provided. How the socio-cultural factors may play out and intersect in this case, rather than the socio-cultural factors in general.,Try to signpost to the reader in your introduction section how you are going to tackle the assignment. Also remember to signpost where you are up to at various points throughout your writing so that the reader is clear on what arguments you are making as your assignment progresses.,Given the word limit (1500 words) it is pivotal that you stay tightly focused on the assignment task and write concisely – these are key academic skills for this assignment.,Attachments,Click Here To Download,Anthropology homework help
HACCP Plan For Fresh Canned Mushrooms
This project is based on the development of a generic model of a HACCP plan for fresh canned mushrooms by the usage of Canadian Food Inspection Agency’s Food Safety Enhancement Program. The goal of this program is to indicate bare minimum requirements for an effective food safety management system. It is based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission. FSEP has created 10 specific forms that can be used for the documentation of a HACCP plan. The 10 FSEP-HACCP Plan forms are: HACCP is an acronym for the Hazard Analysis Critical Control Point system, which is identical with food safety management. Basically it is “a system which identifies, evaluates, and controls hazards which are significant for food safety.” It gives confidence that food safety is being administered efficiently. The method looks for hazards, or anything that could go wrong regarding product safety, and implements controls subsequently to ensure that the product will not cause harm to the consumer. HACCP was developed originally as a microbiological safety system in the early days (1960s) of the US manned space programme, as it was vital to ensure the safety of food for astronauts. The Pillsbury Company working alongside the National Aeronautics and Space Administration (NASA) of the United States and the US Army Laboratories developed the original system (International trade centre December, 2002). PRINCIPLES OF HACCP:- “There are seven discrete activities that are necessary to establish, implement and maintain a HACCP plan, and these are referred to as the ‘seven principles’ in the Codex Guideline (1997). The seven principles are: Principle 1:- Conduct a hazard analysis. Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible control measures. Principle 2:- Determine the Critical Control Points (CCPs) A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level. The determination of a CCP can be facilitated by the application of a decision tree, such as the one given in Appendix IV. Principle 3:- Establish critical limits. Each control measure associated with a CCP must have an associated critical limit which separates the acceptable from the unacceptable control parameter. Principle 4:- Establish a monitoring system Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3. Principle 5:- Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit. Principle 6:- Establish procedures for verification to confirm the effectiveness of the HACCP plan. Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan. Principle 7:- Establish documentation concerning all procedures and records appropriate to these principles and their application” (Food and Agricuture Organization 2003) BASIC TERMINOLOGY INVOLVED IN HACCP:- Corrective Action: – Detection and eradication of the causes of a problem, thus preventing their recurrence. Critical Control Point: – A point, step, or procedure at which control can be applied and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Critical Limits:- The maximum or minimum value to which a physical biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. Deviation: – Failure to meet a critical limit. HACCP Plan: – The written document that is based upon the principles of HACCP and delineates the procedures to be followed to ensure the control of a specific process or procedure. HACCP System: – The HACCP plan in operation, including the HACCP plans itself. Hazard: – Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Hazard Analysis:- The identification of any hazardous biological, chemical, or physical properties in raw materials and processing steps, and an assessment of their likely occurrence and potential to cause food to be unsafe for consumption. Preventive Measure: – Physical, chemical, or other means that can be used to control an identified food health hazard. Process:- A method consisting of any number of separate, distinct, and ordered operations that are directly under control of the establishment employed in the manufacture of a specific product, or a group of two or more products wherein all CCP’s, such as packaging, may be applied to one or more of those products within the group. DEVELOPMENT OF PLANT SPECIFIC HACCP PLAN:- Some preliminary steps are required before development of a plant specific HACCP plan. These includes assembling of HACCP team, describing the food and its method of distribution, identifying the intended use and the consumers of the food, developing the flow diagram that describes the process and finally verifying the flow diagram. The following steps are all a part of developing your plant-specific plan. Description of the Product: The primary step in the development of the model for your process. To help you to progress through the remainder of your model development, it will assist you in describing your product. Process Flow Diagram: After completing product description, this form should be completed. This step consists of the course of the process as the product moves from receiving to finished products shipping. It is helpful to complete this portion of your plan while actually walking through your plant and following the production steps involved in the particular product or process. Hazard Analysis: This is a crucial step in the development of a plant specific HACCP plan. This portion must take into consideration the risk or likelihood of incident, and the rigorousness of each hazard. In order to be considered, an identified hazard must be “of such a nature that its prevention, elimination, or reduction to an acceptable level is essential to the production of a safe food.” Hazards that are not significant or not likely to occur will not require further consideration. According to its frequency, risk, and severity, the potential significance of each hazard should be assessed. “Risk is an estimate of the likely occurrence of a hazard. The estimate of risk is usually based on a combination of experience, epidemiological data, and information in the technical literature.” Pathogenic microorganisms of public health significance should be identified as a biological hazard with preventive measures to preclude their growth and propagation. In your hazard analysis there are three categories of hazards to considered: chemical, biological, and physical. Each process step will be evaluated to determine if significant hazards from one or more of these categories are present. The hazards will be listed at each process step along with the specific preventive measures that can control the hazard. Identify the processing steps that present significant hazards and any preventive measures on the Hazard Analysis/Preventive Measures Form. These will be derived from the process steps on your flow diagram. Critical Control Point (CCP) Determination: Detection and explanation of the CCP for each identified hazard is the next step in plan development. For the completion of this form we need the CCP determination and the information and data you recorded on the Hazard Analysis/Preventive Measures form. HACCP Plan Development: To ensure that your process is under control and adequate to produce a safe product, this portion of the plan development will be used to delegate the specific activities, frequencies, critical limits, and corrective actions. In addition, the HACCP plan will include specification of critical limits. These limits will be specified after the identification of the CCP’s for the process and will be listed in the HACCP Plan. The critical limit must, at a minimum, meet the regulatory requirement for that specific process step if one exists. An equivalent limit based on a process or technology proven to render the product unadulterated may also be used. The following will be identified or described in the HACCP plan: the establishment monitoring procedure or device to be used; the corrective action to be taken if the limit is exceeded; the individual responsible for taking corrective action; the records that will be generated and maintained for each CCP; and the establishment verification activities and the frequency at which they will be conducted. (United States Department of Agriculture April, 1997) MODEL PLAN FOR FRESH CANNED MUSHROOMS:- Hazard Analysis: – The foremost critical step in the effective development and implementation of the plant specific HACCP plan is conducting an analysis of the physical, chemical, and biological hazards associated with a process. The information gathered for the biological, chemical, or physical hazard will aid in determining where a hazard might happen in the process, what may possibly cause the hazard, how it can be prevented, and actions to be taken if conditions which could result in a hazard occur. Information on physical hazards may be more general and may consist simply of items found in foods that are injurious to human health such as glass, metal, broken needles, etc. The evaluation of physical hazards should include the suppliers utilized and their ability to provide products, ingredients, or materials that meet the food safety requirements of the plant. Past incidents of physical contamination occurring in the plant should also be a consideration when determining the significance of a hazard and the likely occurrence of a similar or related deviation. If specific chemical hazards exist that are associated with the process, these should also be considered at this point. Contamination from chemicals used for cleaning, equipment maintenance or upkeep is also of concern (United States Department of Agriculture April, 1997). Critical Control Point Decision Tree:- (http://www.fda.gov/ucm/groups/fdagov-public/documents/image/ucm054476.gif). PREPARING YOUR HACCP PLAN:- Assemble the HACCP team: – Your HACCP team should be composed of a HACCP trained individual and/or other member(s) who are familiar with the product and the process as it is conducted in your plant. There is no set number of participants. This will be determined by each individual establishment. All team members should receive at least a basic introduction to HACCP. Training can be formal classroom training, correspondence, on-the-job training, information from college courses, and/or books or manuals. Product Description Form:- Form 1 Product Name(s) Canned mushrooms Important Product Characteristics (aw, pH, Salt, Preservatives,…) pH 4.6 to 6.5 (low-acid) aw >0.85 (high moisture) How it is to be used Normally heated before serving or sometimes served unheated (salads, appetizers, etc) and can also be used for dressing Pizza etc. Packaging Hermetically sealed metal container Shelf Life Exactly Two years plus from the date of purchase, at normal retail shelf temperatures Where it will be sold Retail outlets, institutions, food service, and general public Labeling Instructions As per the ingredients added. Special Distribution Control No physical damage, excess humidity or temperature extremes Date: Approved by: (Canadian Food Inspection Agency 2009) List of Product Ingredient and Incoming Material:- This form is only needed if there is more than one ingredient. Form 2 Raw Material Mushrooms Packaging Materials Cans Ends Dry Ingredients Salt Ascorbic acid Citric acid Other Water Date: Approved by: (Canadian Food Inspection Agency 2009) Process Flow Diagram:- Plant Schematic:- A plant schematic should be prepared for the products or process groups covered by the HACCP plan. Plant schematic provides a basis for calculating prospective regions of cross-contamination. Plant schematic shall be clear, accurate and sufficiently detailed. Plant schematic shall at least include: the flow of raw products, ingredients and finished products, flow of packaging materials, employee traffic pattern throughout the establishment including change rooms, washrooms and lunchrooms, flow of the waste, inedible products and other non-food products that could cause cross-contamination and finally the hand/boot washing and sanitizing installations. The overall evaluation of potential areas of cross-contamination at the establishment should include any other plant schematic from other HACCP plans. The HACCP team shall verify the accuracy and completeness of the plant schematic by on-site checking. (Canadian Food Inspection Agency 2009). Biological Hazard Identification:- Form 5 – Biological Hazards List all Biological Hazards related to Ingredients, Incoming Material, Processing, Product Flow, etc. Identified Biological Hazards (Bacteria, Parasites, Viruses…) Incoming Materials Mushrooms: Could contain C. botulinum or other pathogenic bacteria, yeasts and moulds Could contain heat-stable staphylococcal enterotoxin from improper grower handling Empty cans/ends Cans could arrive with serious double seam, side seam, metal plate defects or physical damage which could result in leakage causing post-process contamination Ends could arrive with compound skips, metal plate defects, or damage, which could result in leakage causing post-process contamination Dry ingredients Could contain bacterial spores Could contain filth from insects, animals or the environment Water Could contain pathogens Process Steps Receiving Empty cans/ends received from suppliers without valid contract specifications could have serious defects or damage Dry ingredients received from suppliers without valid contract specifications could be contaminated with bacterial spores or filth from insects, animals or the environment Mushrooms (Raw) Storing Improper storage temperature